ANTAGONISTIC PROPERTIES OF DOUGH SOUR WITH DIRECTED CULTIVATION AND EVALUATION OF MICROBIOLOGICAL CHARACTERISTICS OF BREAD PRODUCED ON ITS BASIS
Technologies making rational use of raw materials to ensure safety and to improve the nutritional and biological value of products are of prior importance in the development of the baking industry. Bread making technologies based on dough sours belong to this direction. A wide use of dough sours of...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2015-06-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/37/2.pdf |